BACON PECAN SANDWICH SPREAD

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6 slices bacon
1 cup chopped pecans, toasted
1 cup grated sharp Chedder cheese
1 teaspoon grated onion
1/2 cup mayonnaise
1/2 teaspoon salt

Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Spread on pumpernickle bread. YIELD: about 2 1/2 cups.